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Monday, January 14, 2013

Classic Minestrone

Classic Minestrone

It is cold outside. Today, our high is to be only 28 degrees F. We are something like 20 degrees below our normal temperature. That is what I call cold! To warm ourselves up I made some Minestrone Soup. This is a very tasty soup that is loaded with veggies, pasta and beans. You have your onions, carrots, potatoes, celery, savoy cabbage, and spinach all cooked in a rich broth. You can use water or veggie broth if you wish. Add beans and pasta to the soup and flavor with salt, pepper, garlic, fresh thyme and dried basil. Adjust seasoning, if necessary. Your meal is ready to serve. I served my soup with a large sprinkle of Parmesan cheese and some hearty bread. A wonderful and satisfying meal that is economical and easy to prepare.

Directions:1. Heat the oil in a large pot over medium heat. Add the onions, season with 1/4 teaspoon each kosher salt and pepper. Cook, covered, stirring occasionally until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.2. Add the carrots, celery, potato, thyme, dried basil and chicken broth (vegetable broth or water) and bring to a boil. Reduce heat and simmer for 10 minutes. Add the cabbage and simmer until the vegetables are tender, 10 to 12 minutes more.3. Meanwhile, cook the pasta according to package directions.4. Discard the thyme. Stir the pasta and beans into the soup and cook until the beans are heated through, about 3 minutes. Remove from heat and add the spinach, folding until beginning to wilt. 5. Taste and add salt and pepper if necessary. Sprinkle top with Parmesan cheese and serve.

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Throughout my lifetime, I have been passionate about food. Whether it be cooking food, eating food, researching food, experimenting with recipes, I loved it. I started my cooking adventure at home watching, and helping my parents, grandmother, aunt, and cousin cook. As I got older, I got more involved in cooking. Eventually, with the help of my trusty cookbooks, I was cooking meals on my own. Eventually, I started experimenting with adjusting this and that in recipes. I also started experimenting with duplicating meals I ate at restrauants. Some meals were great experiments, others were not so great. I have had my recipes published in "Taste of Home" publications. Thank you for visiting From My Southwest Kitchen.